Beef Soup with Dumplings
Cuisine: British
Author: Kitchens
  • 1 pound (450 g) braising steak, cubed
  • 1 ounce (25 g) all-purpose flour
  • 2 ounces (50 g) butter or margarine
  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon marjoram
  • 1 teaspoon paprika
  • salt and pepper
  • 2 pints (1.15 litres) beef stock
For the dumplings
  • 2 day- old bread rolls
  • 6 Tablespoons lukewarm milk
  • 1 onion, finely chopped
  • 1 Tablespoon oil
  • 2 Tablespoons chopped parsley
  • salt and pepper
  • 1 egg
  1. Coat the beef in flour. Melt the fat in a large saucepan, add the onion and garlic and fry for 3 minutes. Add the meat and fry until browned on all sides. Add the marjoram and seasoning.
  2. Gradually blend in the stock, bring to the boil, reduce the heat and simmer for 1 hour. Cut the rolls into thin slices and soften with the warmed milk. Cook the onion in the oil. Mix together the bread, onion, parsley, seasoning and egg. With wet hands, form the mixture into six small balls.
  3. Add the dumplings to the soup and simmer for a further 15 minutes. Serve each portion of soup with a dumpling.
Freezer Tip:
Before adding the dumplings, cool soup quickly and freeze. Make and freeze the dumplings separately. To reheat, bring the soup to the boil, add the defrosted dumplings, and cook as above.
Recipe by Recipes at